@indigo
Or pannetone!
// @hazardwarning @joanna
@indigo Sounds just about perfect. Normally bulk is the first ferment, during which you might do some stretch and fold or even knead. Then you shape. Then it proofs, unmolested, till baking.
@indigo Treat the dough rather gently during bulk and proof. None of this punching down stuff.
@indigo I've been paying attention to a chap who gets big holes from even 65% dough, and getting good results. But only when I want big holes.
@dgold
Withknown seems not to show extra on ownyourgram posts. If that's any help.
// @jws
@indigo Poilâne is by no means the touchstone of ideal bread. I'm also a bit wary of giant holes and lacy crumb in everything. A nice tight crumb is good for sandwiches and toast.
@indigo very true. I think if the starter had been idle for a while then it needs to get going too. Anyway, I'm sure it will be good.